This exclusive recipe makes 2 large dinner-size portions but can be divided into 3 to 4 smaller lunch-size servings. The cream thickens the sauce so that it better coats the shrimp and pasta. Other methods usually don’t call for cream in the sauce, but Olive Garden uses it in their version so you'll do the same in this hack, and you'll be glad you did. You’ll also be adding tomato to the dish along with chopped asparagus spears to bring some color to the dish and set it apart from traditional scampi recipes. Many other shrimp scampi recipes start with garlic and onions, but you’ll only need garlic for this version. But if you want to make fantastic shrimp scampi that tastes like the popular entrée at Olive Garden, you’ll need to follow some very specific secret steps. Source: Top Secret Recipes Unlocked by Todd Wilbur.Ī comparison of several shrimp scampi recipes reveals a variety of subtle differences in the way each chef makes the classic Italian dish, but the underlying technique is almost always the same: create a sauce, add the shrimp, dump the pasta into the pan, toss, and serve. How about a cold margarita to wash down those tacos? Find your favorite famous drink recipes here. If that's the case, you'll need just one per taco. The real recipe at Del Taco comes with two thin corn tortillas, but sometimes the only available corn tortillas in consumer markets are the thicker ones. You can also use frozen fish portions that are grilled if you're not into the breaded (fried) stuff.

If you can't find crispy halibut sticks in your local store, the more common breaded pollock will work just fine here. And, thanks to the availability of breaded frozen fish sticks in just about every market, a home clone is stupidly simple. The number two Mexican fast food chain nicely duplicates the delicious fish tacos you'd find in coastal towns south of the border: two corn tortillas wrapped around a fried halibut fillet that's topped with cabbage, fresh salsa, and a creamy 'secret sauce.' It's practically impossible to eat just one-they're that good. After a gentle toss in the secret sauce, you’re ready to plate your trendy, tantalizing appetizer.įor your main course, check out my clone recipes for popular CPK pizzas, soups, and salads here.

The batter is even easier, with only three ingredients- rice flour, buttermilk, and salt-and once your oil is hot enough, it takes under 3 minutes to cook the cauliflower to perfection. After a few tries, I came up with a hack that’s ridiculously easy, requiring only four ingredients. The crispy florets are made gluten-free with rice flour and they are beautifully presented in a puddle of ranch dressing, sprinkled with Gorgonzola cheese, and topped with julienned celery and green onions.įor the sauce, CPK chefs combine the flavor of traditional buffalo wings with sriracha and then sweeten it a bit. A little cornstarch is used to thicken the filling so that it doesn’t melt into the croissant dough or squirt out as the croissant bakes.ĭoesn't a warm gingerbread latte or macchiato sound awesome right about now? Find all my Starbucks copycat recipes here.Ĭrispy cauliflower appetizers are abundant at the chains these days, and not all of them are good enough to be clone-worthy, but CPK’s take on breaded cauliflower in buffalo wing sauce is one of the best I’ve had. This laminating process will create paper-thin chewy layers inside and golden brown flakiness on the outside.Īs for the filling and topping, I found that they could be easily hacked with pudding mix and ground almonds. The dough for traditional croissants is made by enclosing a flat block of butter in the dough, then rolling it out and folding it over several times. Patience will be rewarded since the long rests develop better flavor and the dough becomes easier to work, although it is possible to make a batch on one day over a stretch of about 7½ hours if you really want to. The dough behaves best when the process is stretched out over three days, with two overnight rests in the refrigerator to relax and ferment. Making croissants takes time and patience since the dough must be rested, and rolled, and folded a number of times to create dozens of buttery layers that good croissants flaunt. The plain butter croissant at Starbucks is perfectly golden brown, flakey, buttery, and delicious, and if you add almond filling and top it off with a pile of sliced almonds you have one of the chain’s most popular pastries.

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